Fried green tomato salad with buttermilk dressing turns a Southern classic into dinner in about 25 minutes. Cornmeal-crusted green tomatoes go over greens with black-eyed peas and radishes, and the creamy dressing cools everything down.
Get ready to fall in love with a true Southern classic! This Fried Green Tomato Salad is the perfect blend of comfort and freshness. Imagine crispy, tangy green tomatoes, still warm from the skillet, nestled on a bed of cool, crisp greens with hearty black-eyed peas and a zesty homemade buttermilk dressing. It’s a symphony of textures and flavors that’s perfect for a sunny lunch or a light, satisfying dinner. Trust me, this one’s a keeper!
Ingredients
• For the Fried Green Tomatoes & Salad
• 1/4 cup / 30 g all-purpose flour
• 2 large eggs, lightly beaten
• 1 tablespoon / 15 ml (0.5 fl oz) water
• 1/2 cup / 60 g cornmeal
• 3 medium firm green tomatoes, cut into 1/2-inch / 1.25 cm slices
• Salt, to taste
• Ground black pepper, to taste
• 1/4 cup / 60 ml vegetable oil
• 8 cups / 225 g torn mixed salad greens
• 1 15-ounce / 425 g (15 oz) can black-eyed peas, rinsed and drained
• 2/3 cup / 75 g sliced radishes
• 1/3 cup / 35 g chopped pecans, toasted
• For the Buttermilk Dressing
• 1/3 cup / 80 ml buttermilk
• 1/4 cup / 60 g mayonnaise
• 1 clove garlic, minced
• 1/4 teaspoon (20 ml / 0.7 fl oz) dry mustard
• 1/4 teaspoon (20 ml / 0.7 fl oz) cracked black pepper
Instructions
1. Prepare the dressing: In a small bowl, whisk together all dressing : buttermilk, mayonnaise, minced garlic, dry mustard, and cracked black pepper. Set aside.
2. Set up your breading station: Place the flour in a shallow dish. In a second dish, whisk the eggs and water. Place the cornmeal in a third dish.
3. Season and coat the tomatoes: Sprinkle the tomato slices with salt and pepper. Dredge each slice first in flour, shaking off excess, then dip in the egg mixture, and finally coat thoroughly with cornmeal.
4. Fry the tomatoes: Heat the oil in a large skillet over medium-high heat. Working in batches, cook the tomato slices for about 4 minutes total, flipping once, until golden brown and crisp. Transfer to a paper towel-lined plate to drain.
5. Assemble the salad: On a large platter, arrange the salad greens. Top with the warm fried green tomatoes, rinsed black-eyed peas, sliced radishes, and toasted pecans.
6. Serve: Drizzle the salad with the prepared buttermilk dressing and serve immediately.
Nutritional Information
• PER SERVING: 322 cal., 19 g (0.67 oz) total fat (3 g / 0.11 oz sat. fat), 74 mg chol., 416 mg sodium, 30 g (1.06 oz) carb., 6 g (0.21 oz) fiber, 10 g (0.35 oz) pro.
Pro Tips
• For the crispiest crust, ensure your oil is hot enough before adding the tomatoes. A drop of batter should sizzle instantly.
• Choose very firm, uniformly green tomatoes. Softer, blushing tomatoes will become mushy when fried.
• The buttermilk dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The flavors will meld and become even better.
• Don’t skip toasting the pecans! It takes just a few minutes in a dry skillet and dramatically enhances their nutty flavor and crunch.
FAQ
Q: Can I make this fried green tomato salad vegan
A: Yes, you can easily adapt this recipe to be vegan. For the dressing, use a plant-based buttermilk and vegan mayonnaise. For the tomato breading, replace the eggs with a ‘flax egg’ (1 tablespoon / 15 ml / 0.5 fl oz ground flaxseed mixed with 3 tablespoons / 45 ml / 1.5 fl oz water) or a plant-based milk to help the cornmeal stick.
Q: Is this vegetarian salad a good source of protein
A: Absolutely! The black-eyed peas are a fantastic source of plant-based protein and fiber, making this salad hearty and satisfying. Each serving contains about 10 grams (0.35 oz) of protein, perfect for a filling vegetarian lunch or light dinner.
Q: How can I make this recipe gluten-free
A: To make this salad gluten-free, simply substitute the all-purpose flour in the breading station with a gluten-free all-purpose flour blend. Ensure your cornmeal is also certified gluten-free to avoid any cross-contamination. The rest of the ingredients are naturally gluten-free.
Q: Can I prepare the fried green tomatoes ahead of time
A: For the best crispy texture, it’s recommended to fry the green tomatoes just before serving. However, you can prepare all other components in advance: make the buttermilk dressing, wash and chop the greens and radishes, and toast the pecans. This makes assembly quick and easy when you’re ready to eat.
Pro Tips
- Cut the green tomatoes a solid half inch thick — thinner slices lose their juice and their structure under the crust.
- Bread in order: flour, then the egg-and-water wash, then cornmeal, pressing the cornmeal on gently so it sticks in an even layer.
- Fry in batches and never crowd the pan; tomatoes steam instead of crisping when they touch. Drain on a wire rack, not paper towels, so the crust stays crunchy.
- Rinse the canned black-eyed peas well under cold water — it washes away the murky canning liquid.
- Dress the greens at the very last second and set the hot tomatoes on top; the crust stays crisp longer when it isn't soaking in dressing.
Frequently Asked Questions
Can I use ripe red tomatoes instead of green ones?
They won't work — ripe tomatoes are too soft and juicy to hold a crust. Firm green tomatoes are the whole point of this salad.
Can I bread the tomatoes ahead of time?
Yes, bread them a few hours in advance and keep them on a rack in the fridge; fry right before serving.
How do I keep the cornmeal crust from falling off?
Let the breaded slices rest a few minutes before frying so the coating hydrates and adheres, and make sure the oil is hot enough that it sizzles on contact.
What do I do with leftover fried green tomatoes?
Reheat them in a hot dry skillet or the oven to bring the crust back — the microwave will make them soggy.
Recipe card below.
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Fried Green Tomato Salad with Buttermilk Dressing
Ingredients
Method
- Prepare the dressing: In a small bowl, whisk together all dressing : buttermilk, mayonnaise, minced garlic, dry mustard, and cracked black pepper.
- Set aside.
- Set up your breading station: Place the flour in a shallow dish.
- In a second dish, whisk the eggs and water.
- Place the cornmeal in a third dish.
- Season and coat the tomatoes: Sprinkle the tomato slices with salt and pepper. Dredge each slice first in flour, shaking off excess, then dip in the egg mixture, and finally coat thoroughly with cornmeal.
- Fry the tomatoes: Heat the oil in a large skillet over medium-high heat.
- Working in batches, cook the tomato slices for about 4 minutes total, flipping once, until golden brown and crisp.
- Transfer to a paper towel-lined plate to drain.
- Assemble the salad: On a large platter, arrange the salad greens.
- Top with the warm fried green tomatoes, rinsed black-eyed peas, sliced radishes, and toasted pecans.
- Serve: Drizzle the salad with the prepared buttermilk dressing and serve immediately.
- Don't skip toasting the pecans! It takes just a few minutes in a dry skillet and dramatically enhances their nutty flavor and crunch.
